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How to eat ginseng? What dish does it go with? It's delicious and nutritious.
Scrophularia is a specialty of Yunnan. It mainly grows in forests in Dali and Xiaguan areas of Yunnan Province. It tastes crisp and delicious, and has high nutritional value. It contains a lot of protein, vitamins and minerals, which is several times that of ordinary vegetables and enjoys the reputation of "king of delicacies".

How to eat: Ginseng must be fried and soaked before chewing. Don't be impatient when frying, fry slowly with warm oil. There are three ways to fry Radix Glehniae: one is to cool the fried Radix Glehniae, grind it into white powder, and put it into Chinese liquor for drinking; The second is to put a layer of honey on the fried ginseng while it is hot, and touch a little sugar, which is crisp and sweet; The third is to eat salty, after being improved by the chef, wrap it with egg paste and fry the banquet. .

Rehmannia glutinosa with honey juice

Raw materials: raw materials:

Ingredients: 75g of dried ginseng. Seasoning: Chili powder 1 teaspoon, white sesame 1 teaspoon, honey 1 teaspoon, and 3 bowls of salad oil.

Method: (1) Cut the dried ginseng into 2.5 cm long pieces, and stir-fry the white sesame seeds with low fire.

(2) Add 3 bowls of salad oil to the same wok, heat it for 5 minutes, add Radix Glehniae, turn to medium heat, fry Radix Glehniae until its volume expands about 1 time, take it out and drain.

(3) Put all seasonings into a wok and stir-fry until they are completely melted, then add ginseng, sprinkle with white sesame seeds and stir-fry evenly.